Rhubarb Stew with Lamb (خورش ریواس)

• 3 cupsBasmati rice (for serving (optional but traditional))
• 2 tbspFine sea salt (for soaking rice water)
• 900 gLamb shoulder (boneless, cut into 4 cm cubes)
• 300 gYellow onion (finely diced)
• 3 tbspNeutral oil (such as grapeseed or sunflower; also Herbs: 2 tbsp)
• 20 gUnsalted butter (for flavor and gloss; also Rhubarb: 15 g)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 1200 mlWater (hot, plus more as needed)
• 3 eachDried limes (limoo amani) (pierced 6–8 times with a skewer)
• 2 tbspBrewed saffron (from 1/2 tsp ground saffron bloomed in 3 tbsp hot water)
• 2 tbspFresh lemon juice (adjust to taste)
• 2 tspGranulated sugar (optional, balances sharp rhubarb)
• 150 gFresh parsley (finely chopped)
• 30 gFresh mint leaves (finely chopped)
• 450 gRhubarb stalks (trimmed, peeled if stringy, cut into 5 cm pieces)

Instructions

1. 1

   If serving with chelow, rinse 3 cups basmati rice in cool water 4–5 times until the water runs mostly clear. Soak it in plenty of water with 2 tbsp fine sea salt for 30 minutes at room temperature. Meanwhile, prep the stew ingredients: dice the onion, chop parsley and mint finely, and cut lamb into 4 cm cubes.

2. 2

   Heat 3 tbsp neutral oil in a heavy pot over medium-high heat for 2 minutes. Add diced onion and sauté 8–10 minutes until golden at the edges. Stir in 2 tsp turmeric and 1 tsp black pepper for 30 seconds to bloom the spices, then add lamb and sear 6–8 minutes, turning, until most sides lose their raw color.

3. 3

   Pour in 1200 ml hot water, scraping the bottom to release browned bits. Add 3 pierced dried limes. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook 75–90 minutes, stirring every 20 minutes. Keep the heat low enough for small bubbles; add 100–200 ml water if the level drops below the meat.

4. 4

   While the lamb simmers, fry the herbs. Heat 2 tbsp neutral oil in a skillet over medium heat. Add 150 g chopped parsley and cook 6–8 minutes, stirring often, until darker green and aromatic. Add 30 g chopped mint and cook 60–90 seconds more (mint burns quickly). Transfer herbs to a bowl to stop cooking.

5. 5

   When the lamb is tender (a fork should slide in with light resistance), stir the fried herbs into the pot. Simmer uncovered for 15 minutes to deepen the herb flavor and slightly reduce the broth. Stir in 2 tbsp brewed saffron, 2 tbsp lemon juice, and 2 tsp sugar (if using). Taste and adjust salt and sourness now.

6. 6

   Prepare the rhubarb close to serving so it keeps its shape. In a nonstick skillet, melt 15 g butter over medium heat. Add 450 g rhubarb pieces in a single layer and sauté 2–3 minutes total, gently turning once, just until the surface softens slightly but the pieces remain intact. Remove immediately to a plate.

7. 7

   Add the sautéed rhubarb to the stew and simmer on very low heat, uncovered, for 8–12 minutes. Stir only once or twice with a wide spoon to avoid breaking the rhubarb. The stew should be lightly thickened, with bright tang and visible rhubarb pieces. Turn off heat and rest, covered, for 10 minutes before serving.

8. 8

   To serve traditionally, cook the soaked rice while the stew finishes: boil a large pot of water, add drained rice, and parboil 6–8 minutes until the grains are soft on the outside but firm in the center. Drain, steam 35–45 minutes with a lid wrapped in a towel, then plate rice and ladle khoresh-e rivas on top.